Deli style reuben
PREP TIME 10 mins, COOK TIME 10 mins
8 slices of rye bread
16 slices of Swiss or Emmental cheese
1lb (450g) corned beef or pastrami
8 tbsp sauerkraut or from a jar
4 pats of butter
For the Russian dressing:
1⁄4 cup mayonnaise
2 tbsp creamed horseradish
1 tbsp ketchup
1 tsp Worcestershire sauce
salt and freshly ground black pepper
1 In a bowl, mix together the mayonnaise, horseradish, ketchup, and Worcestershire sauce. Season well.
2 Spread the dressing over each slice of bread. Layer 4 slices of bread with 2 slices of cheese, 3–5 slices of beef, sauerkraut, and 2 more slices of cheese. Top with the remaining slices of bread.
3 Melt a pat of butter in a frying pan over medium heat. Fry each sandwich for 1–2 minutes on each side, or until golden brown. Serve your Reuben hot with Refrigerator pickles (see p248) and kettle-cooked potato chips.
WHAT’S THE STORY?
Tales abound about who invented this sandwich, with Arnold Reuben of Reuben’s Delicatessen in New York City and Reuben Kulakofsky, a grocer from Omaha, Nebraska, both strong contenders. The first Reuben was probably made in the early 20th century and, by 1956, it had won “best sandwich” in a contest sponsored by the National Restaurant Association.
|Deli style reuben|